Hokkaido Soup with Buffalo Beetle Powder

The days are getting colder, but luckily there is a simple and delicious way to warm up - soup! With Halloween around the corner, we have been inspired to make a pumpkin soup with buffalo beetle powder, adding a rich nutty flavour. This is a nice and spicy soup, super easy to make and full of great nutrition. Adding just two spoons of buffalo beetle powder to your soup increases your vitamin B12, iron, fibre, Omega-3 and protein intake.

For this recipe you need: 

  • 1 medium sized Hokkaido pumpkin 
  • 3 tablespoons freshly grated ginger
  • 1/2 red chili
  • 1 litre vegetable broth
  • 2 tbsp vegetable oil
  • Salt and pepper
  • 3 tbsp of buffalo beetle powder

Grate the fresh ginger, cut the chili into thin slices and cut the hokkaido into cubes. Sauté the ginger and chili with the vegetable oil and salt and pepper in a big pot for about 3 minutes, then add the hokkaido and sauté for 4 more minutes. Add the broth and let the soup simmer for about 40 minutes. Put the soup into a blender and add 3 tbsp of buffalo beetle powder before blending until the soup becomes smooth. Serve with parsley or pumpkin seeds. 

Enjoy and stay warm!

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